Favorite Schools

Favorite Teams

Greater New Orleans

Change Region

comments

'In Judy's Kitchen' videos segue from Louisiana to the greater South

shrimpandgrits.jpg

Shrimp and Grits is a favorite in New Orleans homes and restaurants, no doubt, but it did not originate in Louisiana. It comes from elsewhere in the South, specifically the Carolina coast. We'll explore dishes like these in the upcoming series of 'In Judy's Kitchen' videos. The dish above can be found at Brisbi's on the Lakefront. (David Grunfeld, NOLA.com | The Times-Picayune)

Since 2009, I have invited readers into my home for "In Judy's Kitchen." The video topics have ranged from 101 cooking lessons to complicated renditions of hometown favorites, such as a scrumptious Trout Amandine.

Most recently, the series focused on a list of classic New Orleans dishes to create for our "In Judy's Kitchen" videos. We tested, re-tested and filmed the making of 24 such dishes, but we kept running up against a little problem when we were choosing subjects. Shrimp and Grits?

It's a favorite in New Orleans homes and restaurants, no doubt, but it did not originate in Louisiana. It comes from elsewhere in the South, specifically the Carolina coast.

Our video on Crawfish Etouffee concluded our series about dishes that have earned the "classic" label in New Orleans and regional restaurants and home kitchens. And, that finale, and our problem, presented us with the opportunity to adopt a fresh new theme for a new season of videos.

This next series of "In Judy's Kitchen" videos will focus on famous dishes of the South. Southern cuisine has caught on nationally as well as here in the Crescent City. It's evident in restaurants, such as High Hat on Freret Street, and in the tightly curated list of Louisiana foods at Jazz Fest. Deviled eggs didn't originate here, but it seems as if every chef is experimenting with these old-school picnic favorites.

Sometimes, the dishes we choose will have a New Orleans spin. When we make fried green tomatoes, we'll top them with Shrimp Remoulade, a twist widely adopted after it was created at Joann Clevenger's Upperline restaurant.

Diya Chacko, who has worked hard onscreen and behind the scenes during the classic New Orleans dishes series, joined "In Judy's Kitchen" so that she could learn how to make these hometown dishes. This New Orleans native now knows how to make a roux, how to chop up the trinity, and much, much more. I'm so proud! Diya will be along for the Southern series, too.

Our production team, Lynette Johnson and Andrew Boyd, turn the time spent in my kitchen into bite-size cooking lessons that we hope have helped you build your own kitchen repertoire.

So, check back every two weeks for new videos, as you have been doing, and see what we're doing in my kitchen! The first one will be peaches and blueberry cobbler on July 30. It has a special biscuit topping you're going to love.

And, to answer the No. 1 question I get: Yes, we make the videos in my very own New Orleans kitchen. I so enjoy the time we spend in it, creating this experience for you.

Thank you to everyone who has taken the time to watch our videos. We know how busy you are! If you want to catch up on any of the classic ones, here's a complete list, with links.

I want to give a special shoutout to those who have taken the time to share your recipes, comments and thoughts. I love to learn, and you all, the people of New Orleans and beyond, have been a huge part of my ongoing culinary education. Thank you.